Hi and welcome. We are sharing our favorite and best pumpkin & carrot soup recipe with y'all. This easy and delicious pumpkin carrot soup recipe is perfect for a chilly day. You can make it ahead so that you have a warm, wholesome meal for the whole family or for when you have guests coming into town. I like to make mine in the early afternoon and then when my family or guests start to arrive, they can just take a bowl when they are ready to eat. It's especially helpful for those nights when everyone is coming in at different times. We all have those hectic day's don't we! So this pumpkin and carrot soup is a lifesaver when things get busy.
Get ready for a super easy pumpkin and carrot soup recipe to feed at least 6 people AND have leftovers for another day. Make a few batches to freeze for easy and healthy meals that you can just take out and warm up on those busy days.
If you have enough time, try to roast your carrots and pumpkins first for extra flavor. Roast them with olive oil until the edges are caramelized and that's really going to boost the flavor up in your soup.
This pumpkin and carrot soup recipe is a perfect way to load your body up with cold and flu-fighting superfoods like garlic (there's a lot in here!), coconut oil, and ginger. Make it ahead of time if you can because keeping it in the fridge for a day really makes the flavors even better!
3 tbsp olive oil
1 large chopped purple onion
2 tbsp of coconut oil
6-8 cloves of minced garlic
2 tbsp grated ginger
1 tsp salt
1 tsp pepper
8 cups of vegetable or chicken broth
3.5 cups of pumpkin 1/2 inch dice (peeled)
4 cups of carrots 1/2 inch dice (peeled or unpeeled your choice)
sour cream & parsley for garnish
mixed seeds on top for an added boost
1. In a large pot, add in the olive oil and onion. Saute over medium heat to caramelize the onions. Stir every few minutes so that they don't stick. You want them to be a medium brown color. Yum!
2. Next, add in the coconut oil, garlic, ginger, salt, and pepper. Stir and cook for about 5 minutes until everything is nice and soft.
3. Add in the vegetable broth, pumpkin, and carrots. Let this gently simmer for about 40 minutes until the pumpkin & carrots are tender.
3. Puree with a stick blender until nice and smooth. Add a bit of water or more stock if you find that you need more liquid.
4. Serve with a dollop of sour cream and mixed seeds on top for an extra crunch and energy boost.
This pumpkin & carrot soup freezes beautifully so you can make extra to keep on hand for those days when you are too busy. Just let it sit cool for a bit first. The best way to freeze this soup is in glass storage containers. And leave some room at the top for the soup to expand in the freezer. It will last up to 4 months.
It's easy to just take it out of the freezer and let it defrost in the fridge overnight and heat it up for the next day.
If you love to print and save all of your favorite recipes here's a recipe card for you just in case you would like to print one. This will print as a 4x6 file so you can glue it into your recipe book or if you like to save them in a tin as I do, I found some really cute ones on Amazon.
The best pumpkins for making soup are heirloom varieties that are hard. If you use pumpkins that have soft flesh, your soup will be watery. Good old fashioned field pumpkins are best for soup.
If you like this easy pumpkin & carrot soup recipe, we would really appreciate it if you would Pin it so you can come back to it later. Also, be sure to check out the DIY Craft Club food section for tips and other recipes too!
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